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  1. Paul Kennedy

    Rolled Bacon IE Pancetta

    I have a client that is asking for bacon they will use on breakfast sandwiches to be rolled like pancetta. It could be upwards of 50lbs per week of three flavors. The question is there anything out there that can hold the roll besides trussing with butchers twine? I was thinking like a food...
  2. Paul Kennedy

    Best Heat Source for a Walk In Freezer to Smokehouse conversion

    I'm possibly going to buy a used walk in freezer box to convert to a smoke house and need some advice. The box is 5x6.5x7.5. I've built several smokers from old proofing/warming cabinets using Smoke Daddy inc. Pellet Pro system and it works great, but I don't think it will handle the volume of...
  3. Paul Kennedy

    Dry curing using a vacuum tumbler

    I started a small bacon processing company in southeaster PA two years ago and am growing. Everything is dry cured for 8 days and I'm reaching capacity with 15 flavors curing. I'v thought about using a vacuum tumbler to expedite the process. Has anyone ever dry cured using a tumbler?
  4. Paul Kennedy

    Featured New to SMF, old to Bacon

    Always looking for and giving advice on running and expanding a small commercial bacon processing kitchen here in southeastern PA
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